Cheesy Thumbprint Appetizers with Hot Pepper Jelly are little bites packed with cheesy goodness and a touch of spicy sweetness. These tasty treats have a crispy, golden crust filled with melted cheese and topped with a spoonful of zesty hot pepper jelly that gives each bite a fun kick.
I love making these appetizers whenever friends come over because they’re super easy to prepare but always disappear fast. The combo of gooey cheese and that sweet heat from the jelly never fails to get everyone asking for seconds. I like to use a mix of sharp cheddar and cream cheese to get the perfect creamy and tangy balance inside each thumbprint.
These are perfect for parties or casual gatherings, and I usually serve them warm right out of the oven. They pair wonderfully with a cold drink and a big bowl of chips on the side. Plus, they’re great for making ahead and popping in the oven when guests arrive – a simple way to impress without spending hours in the kitchen.
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Key Ingredients & Substitutions
Biscuit Dough: Using refrigerated biscuit dough is a quick and easy shortcut. If you prefer, homemade biscuit dough makes them even fresher with a fluffier texture. For gluten-free, try a gluten-free biscuit mix.
Cheese Mix: Sharp cheddar and cream cheese give a rich, creamy filling with tang and meltiness. Parmesan adds a nice salty touch. You can swap cheddar for mozzarella for a milder flavor or use pepper jack for extra spice.
Hot Pepper Jelly: This adds a sweet heat that balances the cheesy filling well. If you can’t find hot pepper jelly, try a spicy fruit jam or a drizzle of honey mixed with chili flakes for similar flavor.
How Do You Make the Perfect Thumbprint in the Dough?
The thumbprint is key to holding the cheese and jelly without spilling. Here’s how to get it right:
- Make sure dough rounds are about same size for even baking.
- Use your thumb or the back of a small spoon, pressing gently to make a 1/2-inch deep well in the center.
- Be careful not to press too hard to avoid breaking through the dough.
- The sides of the well should be intact to keep fillings snug during baking.
Doing this carefully keeps the cheese and jelly in place and creates that iconic look and texture for these appetizers.
Equipment You’ll Need
- Baking sheet – for even baking and crisp bottoms on your appetizers.
- Mixing bowl – to combine your cheese filling easily without extra mess.
- Measuring spoons – help you add spices and ingredients just right.
- Spoon or your thumb – to make the perfect indentations in the dough.
- Pastry brush – great for brushing the egg wash to get a golden crust.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add a little extra spicy kick to the filling.
- Mix in finely chopped cooked bacon for a smoky, meaty flavor that pairs well with the jelly.
- Add fresh herbs like chives or thyme to the cheese mix for a bright, fresh taste.
- Try different jellies like fig or apricot for a sweet contrast if you want less heat.
How to Make Cheesy Thumbprint Appetizers with Hot Pepper Jelly
Ingredients You’ll Need:
For the Dough and Filling:
- 1 package (about 8 oz) refrigerated biscuit dough or homemade biscuit dough
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika (optional)
- 1 egg, beaten (for egg wash)
- Cooking spray or butter, for greasing baking sheet
For the Topping:
- Hot pepper jelly (about ⅓ to ½ cup)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12–15 minutes to bake, so you’ll have tasty appetizers ready in around 25 minutes. A quick, fun snack that’s perfect when you want something warm and cheesy fast!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by heating your oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or butter so your appetizers won’t stick and will crisp up nicely.
2. Shape the Dough:
If using refrigerated biscuit dough, separate it into individual biscuit rounds. For homemade dough, roll it out to about ½ inch thick. Then, press your thumb or the back of a spoon gently into the center of each biscuit to make a small, ½-inch deep indentation — this is the “thumbprint” that will hold your cheese and jelly.
3. Mix the Cheesy Filling:
In a bowl, mix together the shredded sharp cheddar, softened cream cheese, grated Parmesan, garlic powder, onion powder, and smoked paprika (if using). Stir it well until all the cheese and spices come together.
4. Fill the Thumbprints:
Spoon about 1 teaspoon of the cheesy mixture into each dough indentation, filling them generously without overflowing.
5. Brush and Bake:
Place your filled biscuits on the baking sheet. Brush the outsides of each with the beaten egg — this helps give a beautiful golden crust. Bake in your preheated oven for 12 to 15 minutes until they turn golden and the cheese inside melts perfectly.
6. Add the Hot Pepper Jelly and Serve:
Right after taking your appetizers from the oven, carefully spoon about ½ teaspoon of hot pepper jelly into each thumbprint. Let them cool a bit so the jelly sets slightly, then serve warm. The sweet-spicy jelly pairs wonderfully with the melty cheesy goodness!
Can I Use Frozen Biscuit Dough for This Recipe?
Yes! Just make sure to thaw the frozen biscuit dough in the refrigerator overnight before using. Pat the dough dry if it’s a bit sticky to help create clean thumbprints.
Can I Prepare These Appetizers Ahead of Time?
Absolutely! Prepare the thumbprints and fill them with cheese, then cover and refrigerate for up to 24 hours. Add the hot pepper jelly and bake them fresh when you’re ready to serve.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5–7 minutes to keep the crust crispy.
What Can I Substitute for Hot Pepper Jelly?
If you don’t have hot pepper jelly, try using apricot or fig jam mixed with a pinch of chili flakes for that sweet-heat combo. Honey with a dash of cayenne also works well for a similar flavor.
